Associate of Applied Science in Pastry Arts in Las Vegas United States | College of Southern Nevada

This professional culinary program provides high-quality training for students looking to start or progress in the culinary arts field. The curriculum focuses on developing fundamental cooking skills through practical experience in preparing diverse cuisines, covering essential cookery techniques, aromatic ingredients, and both international and French culinary traditions. Graduates of this program qualify to pursue Certified Culinarian certification through the American Culinary Federation.

Program Learning Objectives
Execute recipes applying foundational cooking and baking methods.
Integrate business management principles with pastry arts to operate a profitable bakery.
Apply proper food handling procedures to maintain food safety standards.
Assess advanced culinary creations such as specialty cakes, artisan breads, chocolate confections, sugar artistry, and dessert presentation.